lemon olive oil cake – a delicious recipe with eggs, sugar, lemons, salt, EVOO, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 in a large bowl whisk together yokes and 1/2 cup of the sugar.
2
Whisking until thick and pale yellow then add lemon zest, lemon juice, salt, and olive oil.
3
Whisk to combine.
4
Gently STIR in flour until just incorporated.
5
In a medium bowl beat whites until starting to thicken then slowly add in 1/4 cup sugar.
6
Beat on medium until soft peaks.
7
Then GENTLY fold in egg whites into the yoke mixture until just combined.
8
Pour batter into a nonstick sprayed & parchment lined 9 inch spring form pan.
9
Bake for 35 minutes until golden.
10
Cake tester should come out clean.
11
Let it cool in pan at least 1 hour before removing from pan to slice and devour!!
12
!
448
kcal
Calories
13
g
Fat
67
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 eggs separated, 3/4 cup sugar divided, 2 lemons zest and juice, 1/2 tsp salt, and more.
Yes, lemon olive oil cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
